Olive Garden Kale Sausage Potato Soup Recipe

How to make olive garden zuppa toscana with kale cream sausage bacon and potatoes sauté your sausage in a large pot until it s cooked through. Drain the grease and remove the sausage and pop it into the refrigerator. 1 tablespoon olive oil 1 pound of ground turkey or poultry italian sausage or 6 links casings removed 1 medium onion chopped 6 cloves garlic chopped 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried thyme teaspoon crushed red pepper 4 medium russet potatoes skinned thickly.

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Simmer covered 10 15 minutes or until potatoes are tender.

Olive garden kale sausage potato soup recipe. In a large saucepan cook sausage and onion over medium heat 4 6 minutes or until sausage is no longer pink and onion is tender breaking up sausage into crumbles. Give it a taste and adjust seasonings as needed. Add the potatoes a splash of heavy cream for richness then stir in the kale. Simmer for 30 minutes.

Bring to a boil. Bacon chicken broth olive oil italian sausage water kale and 6 more olive garden zuppa toscana bigoven bacon bits heavy whipping cream russet baking potatoes onion and 5 more. Stir in the red pepper flakes oregano chicken broth milk and half and half. Add potatoes kale milk and cream.

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